Anyone that follows my Instagram journey knows that my husband and I recently traveled to Cancun (despite the plan initially being Paris!). I had been in a major breakfast rut. I prefer savory, flavourful foods in the morning usually, but I was struggling to find healthy alternatives and variety.
This trip opened my eyes to a whole new breakfast option: Mexican food!!
Is there anything better than a couple of flautas covered in salsa and hot sauce or boting into a crunchy tostada?? In my opinion, they’re some of the best foods out there. As an added bonus, when you make them in a more authentic Mexican style, they’re already healthy!!
Give these a try for breakfast, lunch, or dinner, and let me know what you think below!?❤
Baked Chicken Flautas
Top with a dollop of Greek yogurt for added protein, or add cheese to the filling to make these particularly delicious!
- 1 3/4 cup chicken breast cooked and shredded (1 large or 2 medium)
- 2 tbsp ranchera sauce or enchilada sauce
- 10 corn tortillas fresh or defrosted
- Spray oil
- 2 1/2 cups lettuce shredded
- 2 1/2 cup pico de gallo
- 10 Tbsp plain Greek yogurt
Start with one large chicken breast. I chose to pressure cook it with ranchera sauce and chicken stock; you can slow cook it with enchilada sauce and stock, poach it, bake it seasoned to your preference - there are no wrong answers here as long as they aren't too wet after shredding.
Get your fresh (or defrosted) corn tortillas. One large chicken breast made 10 flautas for me, but it will depend on your grocer! Lightly spray a non-stick pan and warm over medium heat. Heat your tortillas one at a time in the pan on both sides, only spraying the pan again every 3-4 tortillas.
Immediately after removing the tortilla from the pan, add about 2 tbsp of your shredded chicken. You can also add a small sprinkle of cheese if you like! Tightly roll the tortilla, and use a toothpick to hold it together.Place in a 9×13 glass dish. Repeat with all tortillas until you are out of chicken!
Bake at 350F for about 20 minutes, or until the flautas are crispy to your liking. They last for a few days in the fridge.
Top two flautas with 1/4 cup lettuce, 1/4 cup pico de gallo, and 2 tbsp Greek yogurt.
You can top them with so many options! Want a little more protein? Throw some plain Greek yogurt on there or a fried egg. I threw a little green hot sauce on the side myself.
Recipe counts as:
☕(? with salad)